Pages

Saturday, May 20, 2017

Sacher Torte

This Austrian chocolate delight is sure to leave a smile on your chocolate loving face! It is rich, decadent and delicious must make cake!

It's cake time everybody! For those of you who are new here, The Cake Slice bakers are a group who bake one of four choices from a designated cookbook on the twentieth of each month. This year we are baking out of the beautiful World Class Cakes by Roger Pizey.

Usually I have a hard time deciding which cake to bake. This month the choice was easy. One look at all of the chocolate in the Sacher Torte and I was hooked. The ingredients and method were approachable and all of that shiny ganache on top really sealed the deal.

Roger baked his in a 9" springform pan. I just had to be a little different and bake mine in a 12" tart pan. I adjusted the bake time slightly to account for the larger surface area and was pleased with the result. Of course the tapered edges made it hard to frost on all sides, but a healthy layer of ganache on top was fine with me so I didn't even mess with trying.

I have to say that the results were delicious. The cake had a great soft texture and I could swim in the topping! It certainly makes for a rich treat, so cut the pieces accordingly. I think it would be great with a bit of fresh whipped cream and a nice dark cup of coffee!

print recipe

Sacher Torte

by Cooking With Carlee May-20-2017

Adapted from Roger Pizey's World Class Cakes

Ingredients

6 1/4 oz. semisweet chocolate

1/2 cup butter, cubed and softened

3/4 cup sugar

6 large eggs, separated

1 cup all-purpose flour

1/2 tsp baking powder

2 T apricot jam

3/4 cup heavy cream

2 T corn syrup

8 oz semisweet chocolate, chopped

Instructions

1. Preheat your oven to 325 F. Grease a springform or tart pan.2. Gently melt the chocolate according to your favorite method, being careful not to scorch it. I did short bursts in the microwave, stirring in between, until the chocolate was just melted enough to stir smooth. Set aside.3. Cream the butter and 1/2 cup of sugar in a large bowl until light and fluffy. Add the egg yolks, one at a time, beating until completely incorporated after each addition. 4. Add the melted and cooled chocolate and beat until well combined. 5. Gently fold in the flour and baking powder until it is just incorporated. 6. In your mixer, begin to beat egg whites until foamy. Continue to beat while slowly adding the remaining 1/4 cup of sugar. Whip into soft peaks. 7. Stir about a cup of egg whites into the chocolate batter to lighten the mixture. Then fold in the remaining egg whites until uniform. 8. Put batter into prepared pan and smooth the top. For a 9" cake bake for about 1 hour, for a 12" cake start checking the cake at 45 minutes. A toothpick placed in the center of the cake should come out clean when the cake is done. 9. Cool in pan for about 10 minutes before removing from pan. Cool completely.10. To make the apricot glaze, stir together the apricot jam and about the same amount of water in a small saucepan. Warm over low heat until syrupy. Strain out any solids and brush over cake.11. Bring cream and corn syrup to a low simmer over medium low heat. Allow to slowly bubble for about 30 seconds. Remove from heat. 12. Stir in the chopped chocolate with a spatula until smooth and melted. 13. Place the cake on a wire rack with a sheet pan underneath to catch any drips, then slowly pour the chocolate over the cake. Smooth it out as you go, then allow to sit until the frosting is set. 14. Store in an airtight container on the countertop for up to a week.

Hi Carlee, I've not had my breakfast yet and I'm already fancying a bit of chocolate cake! I'm in danger of getting the sugar shakes just looking at the photos! This recipe is right up my street and of course I'm pinning!